Triple Vanilla Christmas Cake with Seasonal Fresh Berries

Today is National Cake Day! Join me as we celebrate a favorite dessert – the cake! Serving cake is traditional at weddings, celebrations and during the Christmas holidays. Since I’m not a big fan of traditional Christmas Fruit Cake (Is anyone a fan of hard candied fruit?), I created an original Baby Boomer Bakes cake that uses fresh fruit … Triple Vanilla Christmas Cake with Seasonal Fresh Berries.

The Christmas season is not complete without beautiful show-stopping cakes! If you’ve got several to serve (20 – 25), you’re going to love Baby Boomer Bakes original Triple Vanilla Christmas Cake with Seasonal Fresh Berries for Christmas.

This cakes keeps really well in the refrigerator, so you can make it a day or two in advance. Just wait to put on the seasonal berries until ready to serve.

Happy Christmas Baking Everyone &  Happy National Cake Day, too!

If you’ve got a moment, please go over to Facebook and “Like” the page Baby Boomer Bakes! Thanks!

Triple Vanilla Christmas Cake with Seasonal Fresh Berries

Vanilla Cake:

1/2 cup unsalted butter, softened

1/2 cup shortening

3 cup granulated sugar

5 cup cake flour

1 tbsp baking powder

1/2 tsp fine sea salt

2 cup whole milk

1 tbsp pure vanilla extract

5 large egg whites, room temperature

Vanilla Simple Syrup:

1/2 cup granulated sugar

1/4 cup water

2 tsp vanilla extract

Vanilla Italian Buttercream:

1/2 cup water

2 cup granulated sugar, divided

8 large egg whites, room temperature

2 sticks unsalted butter, cut into 16 pieces and brought to room temperature

1/2 cup shortening, cut into 8 pieces

1 tsp freshly squeezed lemon juice

1 tbsp vanilla extract


Fresh seasonal fruits such as strawberries, blackberries, blueberries or raspberries

To Prepare Cake:

Preheat oven to 350 degrees.

In a mixing bowl cream butter and shortening on medium speed for 1 minute. Continue beating on medium-high speed while gradually adding sugar; beat on high speed 1 minute.

Sift together flour, baking power and salt. Beginning and ending with flour mixture, combine flour mixture alternately with milk to creamed mixture, beating well after each addition. Add vanilla and beat on high speed 1 minute.

Beat egg whites in mixing bowl on medium-high speed until soft peaks form. Fold egg white mixture into cake batter until mixed evenly throughout.

Divide batter between 2 (9 x 13-inch) baking pans. Bake in a preheated 350-degree oven for 28 minutes, or until cakes test done. Remove from oven and let cool 5 minutes. Invert cakes on wire racks and cool 10 minutes. Level cake layers after 10 minutes and brush layers with divided Vanilla Simple Syrup. Let cool completely before frosting.

To Prepare Vanilla Simple Syrup:

While cakes are baking, in a small saucepan combine sugar and water. Heat over medium-high, stirring occasionally, until mixture comes to a boil. Reduce heat to medium-low and continue cooking until sugar is dissolved. Remove from heat and let cool 15 minutes. Add vanilla; stir and set aside.

To Prepare Very Vanilla Italian Buttercream:

In a small saucepan combine water and 1-1/2 cup granulated sugar. Stir to mix and let cook without stirring until mixture reaches 240-degrees. While syrup is cooking beat egg whites in mixing bowl on medium speed until frothy. Gradually add remaining 1/2 cup granulated sugar; continue beating until stiff peaks form then reduce to low speed until syrup reaches 240-degrees. Very gradually pour hot sugar mixture in a steady stream into egg whites while beating on medium-high speed. Beat on high speed while slowly adding butter and shortening, a few pieces at a time. Add lemon juice and beat on high speed until “curdled” appearance is gone and mixture becomes smooth and fluffy. Beat in vanilla extract.

To assemble:

Place one cake layer on a half sheet cake board or other serving dish. Frost top with Buttercream Carefully place other layer on top of frosted layer. Frost sides and top. Garnish with seasonal fruits. Keep refrigerated. Remove from refrigerator 30 – 60 minutes before serving.

Serves: 20-25                                                    


  1. It looks great and super delicious 🙂

  2. Reblogged this on Annette J Dunlea Irish Author.

  3. Wow that looks beautiful and decadent! I love the fruit on top, just gorgeous! Love this.

  4. Wow, you’re baking looks amazing! 🙂


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